Dear Creatives, Nothing says fall like savory meals that are colorful & healthy! Also two words come to mind, comfort foods! I tend to cook more now that the air is cooled down & I can heat up my kitchen. Fall is my favorite time of year, when I heat up the heart of my home the kitchen, test out new recipes or break out old ones & then get to share them with you. Today I thought I would share a recipe or two for stuffed bell peppers. You know those lovely peppers full of flavor, a little sweet, a lot of savory & plentiful this time of year.
Of course there are a few more recipes I would love to try for stuffed bell peppers & I will share them at the bottom of this post for you too. I have made stuffed bell peppers many times without a recipe & thought I would share my version with you also.
Savory Stuffed Bell Peppers
Ingredients
- Cooked Rice 1-2cups at most depends on size of bell peppers
- Mozzarella Cheese or shredded mozzarella cheese
- 3-4 Bell Peppers Can be green or red
- 1 small can sliced or diced tomato s approx.16oz
- Sweet Italian Sausage small package min. 3 or Substitute with Vegetarian meat or zucchini
- 1 package mushrooms wash & slice
- 1 onion
- 1-2 cloves garlic
- 1- poblano chili pepper *optional
- Italian Herbs
- Salt & Pepper
Instructions
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1. Pre cook rice & set aside or use left over rice
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2. Cook Sausage all the way through, cool & cut up
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3. Saute onion, mushroom, garlic *optional poblano chili pepper then add in sliced can tomato s & toss into same pan as sausage was cooked in
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4. Wash & cut off tops, then clean out seeds...of middle of each bell pepper. Dry off.
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5. Set bell peppers to side & take all other cooked ingredients & place into bowl stir gently until mixed (add 1-2 tsp. Italian seasoning & salt/pepper to taste while mixing)
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6. Spoon mixture into each bell pepper until completely full
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7. sprinkle shredded mozzarella cheese on top
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8. place into tin foil lined baking pan & bake
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9. check half way through cooking & foil so peppers don't dry out, make sure to leave space or tent so cheese doesn't stick to top of foil when uncovering.
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Bake at 350-375* depending if your oven runs hot until heated throughout approximately 45min-1 hour
To check out other great recipes we’ve tried visit my: Recipe Page
Johns Stuffed Bell Pepper Recipe
Tex Mex- Chicken & Barley Stuffed Peppers
Cheese-stuffed peppers a la chili relleno
What is one of your favorite quick & easy fall dinner recipes?
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those peppers look just so delicious! I have not made them in many years….thanks for your recipe.
hope mine look that good!!
i am your newest follower..pls follow back if you can.
I make stuffed peppers often. I miss using the peppers from our garden. This looks delish. Thank you for sharing at the Thursday Favorite Things hop xo
Hi Katherine, I miss having peppers from the garden. This year it was so hot & dry that our garden didn’t do well at all. Only herbs under the trees. Thanks for your visit!
Oh my goodness, that looks fantastic! I love savory vegetables, well, I pretty much prefer savory over sweet! Thank you for posting such a wonderful and versatile recipe.
Hi Jennifer, Thanks for stopping in & taking the time to comment. I love savory dishes & on occasion a sweet dessert. I can’t wait to visit your blog, as I think this is the 1st we have met. Have a great weekend!
I will absolutely make this recipe. I love stuffed peppers. My grandma got me started on them with a Stouffers meal when I was a teenager. I’ll have to make this and share it with her 🙂
I hope you like how I made mine if you try it. Thanks for stopping by & the follow. I’ll be over soon.
Those sutffed peppers look SO good! Happy Thanksgiving1 Angie xo
Hi Angie, thanks for stopping in & your comment. They were good. Wishing you the same.
Thanks for sharing on Thursdays Treasures. Love the addition of the poblano.
Thanks Christie, happy to visit & link up. Thank you for your visit & have a happy Thanksgiving.